Marmite Roast Potatoes and Broccoli

Roasted potatoes and broccoli on a serving plate.

Marmite Roast Potatoes and Broccoli

Marmite roast potatoes and broccoli are a sensational roast dinner side dish, and perfect for the holiday season. Love or hate marmite, this recipe takes standard roast potatoes up a level.

Course Side Dish

Cuisine British

Diet Vegan

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 367kcal

Author Jess & Dan

Ingredients

800 g potatoes – peeled and cut into even medium chunks
200 g broccoli – cut into small florets
6 tablespoon olive oil
2 teaspoon marmite / yeast extract
4 cloves garlic – skin left on
3 sprigs fresh rosemary
Salt & black pepper

Metric - US Customary

Instructions

Preheat the oven to 200°c / 390°f.
Pour the olive oil into a large casserole dish or baking sheet and place in the oven to heat for 10 minutes. It should be really really hot before the potatoes and broccoli are added.
6 tablespoon olive oil
Meanwhile put the potatoes in a large pan of boiling water and simmer for 8 minutes until they start to soften, but should not be cooked all the way through. Drain and set aside. Optionally, fluff the potatoes up by shaking them in a colander. This helps them crisp up.
800 g potatoes
Remove the pan from the oven, then stir in the marmite. Be careful as it will probably spit as the olive oil will be really hot. The marmite may bubble up, but this is fine it will return to its typical marmite state.
2 teaspoon marmite
Pour the potatoes into the dish and stir well until completely coated in the marmite and oil.
Scatter the rosemary sprigs and garlic cloves around the dish, then roast in the oven for 30 minutes. Turn the marmite roast potatoes halfway through.
3 sprigs fresh rosemary, 4 cloves garlic
Finally, add in the broccoli and stir. Season with salt and pepper and put back in the oven for a final 10-15 minutes. The broccoli should start to brown but not burn or wilt. By this point the marmite roast potatoes should be golden and crispy on the outside but fluffy on the inside.
200 g broccoli, Salt & black pepper

Notes

Roasted potatoes and broccoli can be made ahead and refrigerated for up to 3 days. It can also be stored in the freezer for up to 3 months. Cook from frozen for 30-40 minutes on 200°c / 390°f until piping hot and crispy.

Nutrition